Chicken Catch a Cola16 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“The idea of using a Cola beverage came to me after fixing 'Red eye gravy' that uses coffee for flavor. Here you get the cola flavor with a little sweetness. You will be very pleasantly surprised by the great flavor of this dish. Yum Yum.” - by Benjamin Lankheet
Original recipe yields 4 servings
- Combine the bread crumbs, paprika, salt, and pepper in a plastic bag. Place chicken breasts in the bag, and shake to coat.
- Melt butter in a large skillet over medium heat. Add chicken breasts, and cook for 4 minutes on each side, or until brown. Remove chicken to a plate, and keep warm. Pour the cola into the skillet, and stir to remove any browned chicken bits from the pan. Add ham, mushrooms, sherry, and balsamic vinegar. Reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
- Stir sour cream into the skillet, and return chicken breasts to the pan. Cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170 degrees F (75 degrees C). Remove chicken to serving plates, and spoon sauce over.
Amount Per Serving (4 total)
- 373 cal
- 15 g
- 21.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Well, we like the chicken but the "gravy" didn't go over so well. First, it was a little watery for our taste and secondly, it had too much of a "winey" flavor. I even used a little more sour cream t..." See moreo thicken the sauce and reduce the wine taste but the kids passed and the adults found it edible but were not thrilled. Maybe something other than sherry? The idea sounds good but I'm not sure what I could substitute to make it worthwhile making again. Thanks anyways!"
"I made this last night and it was deliciously different. The ham seemed an unusual ingredient (besides the cola of course), but the two together gave it a bacon-y flavor. Excellent! I agree that it ne..." See moreeded to be thickened a bit, even after letting it reduce down, so I added a flour/water slurry and it was perfect. Served it over egg noodles, but over rice would probably be even better. Actually, we loved the sauce so much, I'd double it the next time. Make certain you pound the chicken like the recipe states...it makes them so much more tender. This one I'll make again!"
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